Chicken Alfredo Pizza with Spinach, Prosciutto & Cherry Tomatoes

A few weeks ago a friend of mine here in Mattawa had a baby, so I promised I would bring her dinner as soon as we got back from Greece and life had settled down a little bit {which thankfully it finally has!} I told her to choose whatever she wanted to eat from my Blog, and she said: “well, I didn’t really recognize the names of anything, so how about fettucine alfredo?” {I know, I cook a lot of “weird” things!} ;-) But I love it when people can just come right out and tell me what they like, because the hardest part about cooking for someone else is the guess-work and choosing! She couldn’t have picked a better recipe–not only is it one of the most simplest recipes I have on my blog, but one I had all the ingredients for, and had already planned on making this week anyway! So last night I doubled the fettucine alfredo recipe: gave her cute little family enough for left-overs, fed my family, and still had left-overs for us too! I decided to use them to make this delicious chicken alfredo pizza today, which took me 15 minutes start to finish!! I always rave about “gourmet pizzas” because they seem so fancy and complicated, when they’re actually the quickest, easiest things on earth to make! So, if you have any left-over chicken alfredo, THIS is definitely what you should do with them! If not, this recipe is SO delicious, it’s definitely worth making from scratch! I hope you love it!

2 large chicken breasts, halved lengthways {or 4 small}
1-2 Tbsp Olive oil
freshly ground black pepper
{for the alfredo sauce}
2 cups milk
1/3 C (3 oz) low fat cream cheese
2-3 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese
{For the Pizza}
1 pizza base
1-2 cups spinach
1 cup shredded mozzarella cheese
1/2 cup cherry tomatoes, sliced in half
7 slices prosciutto
freshly ground black pepper


Bring a large pot of salted water to a boil over high heat. Meanwhile, heat 1-2 Tbsp olive oil in a pan, season the chicken generously with salt and pepper and cook for around 5 minutes per side until done, or no longer pink in the center.

For the alfredo sauce: place milk, cream cheese, flour, and salt in a blender and blend until smooth.  In a saucepan, melt the butter over med-high heat and sauté the garlic in the butter for about 30 seconds, until fragrant. Add the milk mixture to the pan, stir constantly for about 3 or 4 minutes until it just comes to a simmer. Keep stirring and let it cook for a few more minutes until thickened. Add the cheese, and stir well to combine. Add the chicken to the alfredo sauce.

Preheat the oven to 450degF. Cover the pizza base with the chicken alfredo, followed by mozzarella cheese to cover, and a handful or two of spinach on top. Place in the oven and cook for 8-10 minutes, or according to pizza base directions. Add the prosciutto and chopped cherry tomatoes to the pizza, and garnish with freshly ground black pepper. Serve immediately.
<3 Sarah